Name: Pollo alla cacciatora
Total time: 105 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 1 g bay leaf; 800 g Canned peeled tomatoes; 100 g carrot; 80 g celery stalk; 250 g Chicken broth; 1200 g chicken thigh; 200 g Dry red wine; 60 g extra virgin olive oil; 5 g Fine sea salt; 10 g Fresh parsley; 5 g Fresh Rosemary; 3 g Fresh thyme; 20 g garlic; 2 g ground black pepper; 150 g pancetta tesa; 300 g Red pepper; 200 g White mushroom; 150 g Yellow onion

Malzemeler

Malzemeler
1 g bay leaf
800 g Canned peeled tomatoes
100 g carrot
80 g celery stalk
250 g Chicken broth
1200 g chicken thigh
200 g Dry red wine
60 g extra virgin olive oil
5 g Fine sea salt
10 g Fresh parsley
5 g Fresh Rosemary
3 g Fresh thyme
20 g garlic
2 g ground black pepper
150 g pancetta tesa
300 g Red pepper
200 g White mushroom
150 g Yellow onion

Hazırlanışı

Pat dry the Cosce di pollo thoroughly with paper towels. Season generously with Sale marino fino and Pepe nero macinato fresco.

Heat the Olio extra-vergine d'oliva in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the Cosce di pollo and sear until deeply browned on all sides, about 4-5 minutes per side. Remove the browned Cosce di pollo from the pot and set aside.

Add the Pancetta tesa to the same pot and cook over medium heat until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy Pancetta tesa with a slotted spoon and set aside, leaving the rendered fat in the pot.

Pollo alla cacciatora

Malzemeler

Hazırlanışı

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